Macaroni and Cheese
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
12 |
ounces |
fat-free evaporated milk |
|
16 |
ounces |
elbow macaroni |
|
1 |
small |
sweet onion -- minced |
|
1 |
clove |
garlic -- minced |
|
2 |
tablespoons |
unsalted butter -- divided |
|
1 |
tablespoon |
low sodium - Worcestershire sauce |
|
1 |
tablespoon |
Dijon mustard |
|
1/2 |
cup |
panko |
|
1 |
cup |
low sodium Colby cheese -- shredded |
|
1 |
cup |
Monterey Jack cheese -- shredded |
| 4 | cups | low-sodium sharp cheddar cheese -- shredded |
|
1 |
teaspoon |
ground nutmeg |
|
1 |
teaspoon |
garlic powder |
| Heat oven to 350°F. Cook macaroni in boiling water per directions. Drain. Put in 2 quart casserole. |
| Melt 1 tablespoon of butter in large saucepan. Add onion and garlic. Cook until softened. |
| Add milk, Worcestershire sauce, nutmeg and mustard to saucepan. Add cheese one cup at a time and stir until melted. Add cheese sauce to macaroni in casserole dish. Mix well. |
| Melt 2 tablespoons of butter in small fry pan. Add
panko and garlic powder and stir until bread crumbs are toasted.
Sprinkle on top of macaroni and cheese. Bake
uncovered for 30
minutes in a 350°F oven.
Makes 8 servings. |
| Per Serving: 628 Calories; 32g Fat (45.4% calories from fat); 32g Protein; 53g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 186mg Sodium. Exchanges: 3 Grain (Starch); 3 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. |